Red mullet with tomatoes, olives, and anchovies

4 large red mullet, or similar fish such as spotted goatfish, about 10 ounces each, scaled, gutted, and butterflied
¼ cup olive oil
1 heaped cup cherry tomatoes, halved
¾ cup sliced black olives
3 anchovies in olive oil
squeeze of lemon juice
handful of fresh basil, leaves roughly chopped

This is a beautifully simple dish with Mediterranean flavors.

Clean the fish and pat dry with paper towels. Heat a large frying pan with the oil until hot. Season the fish and fry for 1½ minutes, skin-side down. Turn over and cook the other side for 1–1½ minutes. Remove to a plate and keep warm.
Tip the cherry tomatoes into the pan and add the olives and anchovies. Toss over high heat for a couple of minutes, adding a squeeze of lemon juice, cooking until the tomatoes have softened slightly. Toss in the basil and immediately divide among warm serving plates. Place the fish on top, skin-side up, and serve at once.